Mex-Veg Pasta
A vibrant fusion of Mexican and vegetable flavors, Mex-Veg Pasta combines tender pasta with fresh peppers, tomatoes, corn, and black beans, seasoned with chili, oregano, and lime. Perfect for a quick, hearty vegetarian meal that appeals to spice lovers and veggie enthusiasts alike.
Ingredients
- 1 lb. fettucini or linguine ⓘ
- 1 tsp. pure olive oil ⓘ
- 1 large onion, chopped ⓘ
- 2 green bell peppers, chopped
- 2 Anaheim chilies, seeded and minced
- 2 cloves garlic, minced ⓘ
- 1/4 tsp. chili powder ⓘ
- 1/2 tsp. dried oregano leaves ⓘ
- 3 tomatoes, chopped ⓘ
- 1 ear sweet corn kernels, sliced from cob ⓘ
- 1 tsp. minced cilantro ⓘ
- juice of 1 lime
- salt to taste ⓘ
- 1 c. drained and rinsed canned black beans ⓘ
Instructions
- Wear gloves or wash hands well after handling the chilies to avoid skin irritation.
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and green bell peppers, sauté until softened, about 5 minutes.
- Stir in the minced Anaheim chilies and garlic, cook for another minute.
- Add the chopped tomatoes, black beans, corn, chili powder, and oregano. Cook for 5-7 minutes until heated through.
- Squeeze in the lime juice and stir to combine.
- Mix the cooked pasta into the vegetable mixture and toss well.
- Garnish with minced cilantro before serving.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of smoked paprika or cumin to the vegetable mixture. If you're looking for a spicier kick, add more Anaheim chilies or a dash of hot sauce. For a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving. You can substitute the black beans with pinto beans or chickpeas if you prefer.
Serving Suggestions
Serve the Mex-Veg Pasta warm, garnished with fresh cilantro and a lime wedge on the side. It pairs beautifully with Austin'S Awesome Avocado Dip or a side of Mexican Spiced Bean Salad for a complete meal. This dish is also great for potlucks or gatherings, as it's vegetarian and can easily be made vegan.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or vegetable broth to prevent drying out and warm in a skillet over medium heat, stirring occasionally until heated through. This dish also tastes great cold as a pasta salad.
Nutrition & Diet Analysis (per serving)
Each serving of Mex-Veg Pasta contains roughly 495 calories, with 28g protein, 94g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (76% of the Daily Value), protein (56% of the Daily Value), and potassium (42% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1825mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by substituting the fettuccini or linguine with gluten-free pasta. There are many varieties available made from rice, quinoa, or chickpeas that will work well with the vegetable mixture.
How can I make this dish spicier?
To increase the heat level, you can add more minced Anaheim chilies or include a diced jalapeño pepper. Alternatively, you can sprinkle in some red pepper flakes or a few dashes of your favorite hot sauce to the dish before serving.
Is this dish suitable for meal prep?
Absolutely! This Mex-Veg Pasta is perfect for meal prep. You can prepare it ahead of time and store it in individual portions. Just be sure to add the lime juice and cilantro fresh just before serving to maintain their flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).